Whole Tenderloin | G1 Certified

NOTE: MAY BE DELIVERED FROZEN (If it’s a problem, let us know. You can thaw it in cold water and defrost in 30 minutes)

The Ultimate Chef-Grade Cut

The Whole Tenderloin is the most lean and tender part of the steer, representing the top 2% of USDA Prime Black Angus beef. Sourced from the US Midwest and aged for over 30 days, this cut delivers a buttery texture and deep, rich beef flavor that surpasses standard grocery store options. Because there are only two tenderloins per animal, this is a coveted cut for those who appreciate exceptional quality and culinary performance.

Why Buy the Whole Tenderloin?

Buying the whole tenderloin is a smart investment for the home chef. It allows you to portion the meat yourself, saving significantly compared to buying pre-cut filets while giving you the freedom to customize your steaks. You’ll get three distinct sections:

• The Butt: Ideal for carpaccio or thin-sliced applications due to its larger eye.
• The Center-Cut: Perfect for uniform, portion-controlled filet mignon steaks.
• The Tail: Great for stir-fries, kebabs, or smaller medallions.

Sourcing & Quality

Our tenderloins are G1 Certified, USDA Prime, and sourced from Black Angus cattle in the US Midwest. Each cut is aged for 30+ days to maximize tenderness and develop a more complex flavor profile. The meat arrives in PSMO (Peeled, Side Muscle On) format, meaning the exterior fat has been removed but the silver skin remains, allowing you to trim and portion it just like a professional butcher.

Cooking Recommendations

For the best results, cook quickly over high heat to achieve a beautifully browned exterior while keeping the interior juicy and medium-rare. This cut is versatile and excels when grilled, pan-seared, broiled, or used in show-stopping dishes like Beef Wellington.

• Best Cooked: Medium-Rare to Medium
• Average Serving Size: 12 oz (Male) / 8 oz (Female)

Frequently Asked Questions

What does PSMO mean?

PSMO stands for Peeled, Side Muscle On. This means the exterior fat has been removed, but the silver skin and side muscle are left intact. This format is ideal for home chefs who want to trim and portion the tenderloin themselves, ensuring fresh cuts and significant savings compared to pre-portioned steaks.

How is this beef aged?

This product has been aged for 30+ days. Aging allows natural enzymes to break down muscle fibers, resulting in a more tender texture and a deeper, more concentrated beef flavor.

Where is this beef sourced from?

Our Whole Tenderloin is sourced from the US Midwest. It is G1 Certified, USDA Prime, and comes from Black Angus cattle, representing the top 2% of Prime beef available.

Can I freeze the tenderloin if I don't use it all at once?

Yes. If you receive it frozen or thawed, you can re-freeze portions you don't plan to use immediately. We recommend vacuum-sealing individual portions to maintain quality and prevent freezer burn.

What is the best way to cook a whole tenderloin?

For a whole roast, we recommend searing the exterior and then roasting in the oven until it reaches an internal temperature of 125-130°F for medium-rare. For steaks, high-heat pan-searing or grilling works best.

How many steaks can I get from one tenderloin?

This depends on the weight of the tenderloin and your preferred steak thickness. A 4-5 lb tenderloin can typically yield 8-10 high-quality 2-inch filet mignon steaks from the center-cut, plus additional portions from the butt and tail.

Is this beef suitable for Beef Wellington?

Absolutely. The center-cut of the whole tenderloin is the traditional cut used for Beef Wellington due to its uniform shape and exceptional tenderness.

What if my tenderloin arrives frozen?

Some orders may arrive frozen to ensure maximum freshness during transit. If you prefer it fresh, please let us know. If it arrives frozen, you can thaw it in cold water in about 30 minutes or in the refrigerator overnight.